Classic Spaghetti & Meatballs – Restaurant-Style Dinner at Home!
Succulent meatballs simmered in rich marinara sauce, served over al dente spaghetti. A comforting Italian classic that outshines restaurant versions, perfect for family meals or special occasions.
Ingredients
- 8 oz spaghetti
- 1 lb ground beef (or ground turkey for a lighter option)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped parsley
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups marinara sauce
- 1 tbsp olive oil
Instructions
- Prepare Meatballs: In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, egg, minced garlic, salt, and pepper. Mix until well combined but avoid overworking the meat.
- Shape Meatballs: Wet your hands and shape the mixture into 1-inch meatballs (about 15-20 total).
- Sear Meatballs: In a large skillet over medium heat, add olive oil. Sear meatballs in batches for 5-7 minutes until browned on all sides. Set aside.
- Add Sauce: Pour marinara sauce into the skillet, scraping up browned bits. Bring to a simmer.
- Combine Meatballs and Sauce: Return meatballs to the skillet, cover, and simmer for 15 minutes until fully cooked through.
- Cook Spaghetti: While meatballs simmer, cook spaghetti al dente. Drain and set aside.
- Serve: Plate spaghetti and top with meatballs and sauce. Garnish with extra Parmesan and parsley if desired.
Notes
Enhance flavor by adding Italian herbs like oregano and basil to meatballs.
Garnish with extra Parmesan and parsley for bold taste.
Adjust searing time if using chicken—reduce heat to prevent burning.
Optimize sauce-to-meatball ratio by using 3 meatballs and 1/2 cup sauce per serving.
Garnish with extra Parmesan and parsley for bold taste.
Adjust searing time if using chicken—reduce heat to prevent burning.
Optimize sauce-to-meatball ratio by using 3 meatballs and 1/2 cup sauce per serving.